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Creamy Slow Cooker Zuppa Toscana Soup for Cozy Nights

Discover the comfort of Slow Cooker Zuppa Toscana Soup, a hearty blend of creamy flavors and Italian sausage perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Italian Sausage Use turkey sausage for a lighter option.
  • 1 medium Onion Yellow onions are typically best.
  • 4 cloves Garlic Fresh garlic is preferable.
  • 4 cups Chicken Broth Homemade or low-sodium recommended.
  • 4 cups Potatoes (Russet or Yukon Gold) Cut into 1-inch cubes.
  • 2 cups Kale Can substitute with spinach.
  • 1 cup Heavy Cream Use half-and-half or coconut cream for a lower-calorie version.
  • to taste Salt Adjust based on personal preference.
  • to taste Pepper Adjust based on personal preference.
  • 1/2 teaspoon Red Pepper Flakes Omit or reduce for a milder soup.
  • 1/2 cup Parmesan Cheese Freshly grated is best.

Equipment

  • Slow Cooker

Method
 

Cooking Steps
  1. Brown the Italian sausage over medium-high heat for 4-5 minutes, then add chopped onion and cook until softened, about 3 minutes.
  2. Stir in minced garlic and sauté for an additional minute until fragrant.
  3. Transfer the sausage and onion mixture into your slow cooker.
  4. Add chicken broth, chopped potatoes, salt, pepper, and red pepper flakes to the slow cooker. Stir well.
  5. Cover and set slow cooker to Low for 4-5 hours or High for about 2 hours.
  6. In the last 30 minutes of cooking, stir in kale, heavy cream, and Parmesan cheese.
  7. After cooking, taste and adjust the seasoning if necessary.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 10mg

Notes

For best flavor, brown the sausage and onions first. Add cream and kale in the last 30 minutes to prevent overcooking. Store leftovers in an airtight container for up to 4 days.

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